Appetizers & Sides

This is the BEST sweet kugel recipe I know of, but it's very sweet! I received it as a subscriber to The Happy Cook's Recipe Exchange Newletter, so the original contributor is credited at the top of the recipe. The Newsletter is a once a month free email publication, but most of the recipes are not kosher. However, if it interests you let me know and I'll be happy to post subscription information to the board.

My grandma was not much for the whole mid-20th century jello mold thing. And this recipe was not stained and the paper was not crumpled like it had seen much use. But I’m including it because it sure is interesting if you’re into this sort of thing… the borscht as an ingredient makes this fascinatingly Ashkenazi. The directions are somewhat confusing, so I am transcribing them verbatim and will offer an opinion (untested!) as to what they mean below.

This recipe is handy for Pesach, when you don’t want to have to use the typical kosher l’pesach yogurt full of guar gum, pectin, modified food starch and other low quality ingredients. You can make this directly in the metal instapot lining pot, or you can choose to use containers placed inside the instapot lining on a rack. I have come to prefer the latter. I use quart mason jars, and can get 3 into a pot at once on the rack and still close the lid. I know this looks like a wall of text, but it really takes more effort to explain than to do.

This is more of a technique than a recipe - it's one of the best ways to prepare mushrooms, be they chanterelles, trumpets or portabellos. But you have to know... it's not intuitive. Mushrooms feel dry to the touch but when heated they release water. While it's tempting to put a splash of wine in the pan, you will wind up with sogginess if you do. Save the wine to make a separate sauce if you want that flavor. You'll get the best flavor out of the mushrooms if you don't add any additional liquid (other than butter at the end). Do use a timer to get the timing right until you have gotten this down pat. Note that times are approximate - different mushrooms hold different amounts of water. Chanterelles hold more than trumpets, for example. But trumpets can hold up to browning very well.

The key to a good latke recipe is how to get the potatoes and onion to stick together in a patty without adulterating binding agents getting in the way. I accomplish this by getting rid of as much liquid as possible by squeezing the potatoes and onions in a two step process. Despite this, you do not need to use any paper towels for this technique.

You get older, and suddenly find yourself with your very own cardiologist and get told that you need to switch over to less processed food and whole grains. Well, farro fits the bill. It’s actually quite delicious, and can be used as a substitute for white rice in many recipes that call for such. This recipe however was written expressly for farro based on something my mom used to make with farro when I was little. It makes a nice shavous dish. I also use it for when I am having a milchig shabbos.